Preparation info
    • Difficulty


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By The Times Picayune Publishing Company

Published 1901

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  • A Fine Red Snapper, 3 Slice in Weight
  • 2 Dozen Oysters


Clean and wash the Red Snapper carefully. Cut a space six inches square on the surface of the upper side of the Fish, and carefully remove the skin within the enclosed space. Then lard this space closely with very fine larding needles, and fill in with spice, bay leaf, thyme and clove, all minced very fine. Rub thoroughly; inside and outside with salt. Make a good stuffing by taking one dozen o